There is something absolutely magical about a snack that combines warmth, crunch, and a touch of sweetness, which is exactly why the Cinnamon Sugar Pumpkin Seeds Recipe has won a special place in my heart. This delightful treat takes simple pumpkin seeds and transforms them into a perfectly spiced, crispy snack that’s ideal for cozy afternoons or as a charming autumn nibble. With every bite, you get a beautiful balance of cinnamon’s warmth, sugar’s sweetness, and a hint of buttery vanilla that makes this easy recipe irresistible and sure to become your go-to snack all season long.
Ingredients You’ll Need
Gathering your ingredients is the fun part because each one is straightforward yet essential in creating that perfect blend of flavor and texture. From the natural crunch of pumpkin seeds to the rich creaminess of butter, every ingredient plays its part in enhancing the final result.
- 3 cups pumpkin seeds: Rinsed and dried thoroughly to ensure they roast up perfectly crunchy.
- 3 tablespoons salted butter: Adds a luscious richness and helps the cinnamon sugar stick beautifully.
- ½ teaspoon pure vanilla extract: Introduces a subtle warmth that complements the cinnamon beautifully.
- 4 tablespoons granulated sugar: Sweetens the seeds just enough without overpowering the natural flavor.
- 2 teaspoons ground cinnamon: Provides that cozy, fragrant spice that defines this recipe.
- 1 teaspoon sea salt: Balances the sweetness by adding a hint of savory depth.
How to Make Cinnamon Sugar Pumpkin Seeds Recipe
Step 1: Rinse Seeds Thoroughly
Start by removing your pumpkin seeds from the pumpkin and giving them a good rinse under cold water. This step is crucial because it washes away any leftover pumpkin pulp, which can prevent the seeds from getting crisp during roasting. Trust me, taking the time here makes all the difference in texture.
Step 2: Dry Seeds Well
This is a patient step but absolutely worth it: spread your rinsed seeds out on a baking sheet lined with paper towels and let them air dry for 24 hours. Changing the damp paper towels every 12 hours and stirring the seeds occasionally keeps them drying evenly. Proper drying is the secret to getting that irresistible crunch.
Step 3: Preheat Oven and Prepare Pan
Preheat your oven to 325°F (163°C) and lightly grease a large baking pan with butter or oil. Setting your oven and pan ahead means you’re ready to roast as soon as the seeds are coated, making this process smooth and efficient.
Step 4: Mix Dry Ingredients
In a small bowl, combine the sugar, cinnamon, and sea salt, stirring them until well blended. This simple mix is going to coat every seed in wonderful flavor, bringing the “Cinnamon Sugar” magic to life.
Step 5: Melt Butter and Add Vanilla
Melt your salted butter slowly, either in the microwave or on the stovetop, and let it cool just a touch. Stir in the vanilla extract for that extra hint of warmth and complexity that ties the flavors together beautifully.
Step 6: Coat Pumpkin Seeds
Put your dried pumpkin seeds in a large bowl and pour the melted butter and vanilla over them, stirring until all seeds are fully coated in buttery richness. Next, sprinkle and stir in your cinnamon sugar salt mixture. This step ensures every crunchy bite is bursting with flavor.
Step 7: Spread and Roast
Spread the coated seeds evenly on your prepared baking pan in a single layer for the best roasting results. Place them in the oven and roast for 25 to 35 minutes, stirring every 10 minutes to ensure they cook evenly and avoid any burning. The aroma while roasting is seriously incredible!
Step 8: Test for Doneness
After 25 minutes, take a few seeds out to cool at room temperature. They should harden up and become crisp once cooled. If they’re still soft, pop the pan back in and check again every 5 minutes. Perfectly crisp seeds are the goal, so patience here pays off wonderfully.
Step 9: Cool Completely
Transfer your roasted seeds to a baking sheet lined with parchment paper and allow them to cool completely. Cooling is essential because it finishes the crisping process, giving you that perfect crunchy texture you’re craving.
Step 10: Store Properly
Once cooled, place the seeds in an airtight container to keep that delightful crunch and freshness lasting longer. Homemade snack magic that stays fresh!
How to Serve Cinnamon Sugar Pumpkin Seeds Recipe
Garnishes
If you’re serving these at a party or just want to dress them up a bit, sprinkle a little extra cinnamon or a light dusting of powdered sugar for added flair. They also pair beautifully with a drizzle of melted dark chocolate for a sweet-savory twist that’s sure to impress.
Side Dishes
Cinnamon Sugar Pumpkin Seeds make a fantastic crunchy companion to autumn-inspired dishes like warm butternut squash soup, roasted sweet potatoes, or even a fresh green salad with apples and goat cheese. Their sweet and salty crunch adds texture and a burst of flavor to any meal.
Creative Ways to Present
For a fun twist, serve these seeds in mini mason jars tied with a cinnamon stick and a rustic ribbon — perfect for gifting. You can also scatter them over a bowl of Greek yogurt with honey and seasonal fruit for a delicious breakfast or dessert enhancement. The possibilities with this Cinnamon Sugar Pumpkin Seeds Recipe are endless!
Make Ahead and Storage
Storing Leftovers
Leftover cinnamon sugar pumpkin seeds keep wonderfully in an airtight container at room temperature for up to two weeks. Keeping them sealed away helps maintain their crispness and keeps the flavors fresh and vibrant.
Freezing
If you want to extend their shelf life even further, you can freeze the roasted seeds in a freezer-safe container for up to three months. When ready to eat, thaw them at room temperature, and they’ll still have plenty of that delicious crunch.
Reheating
To bring back any lost crisp from storage or freezing, simply roast the seeds again in a preheated 300°F (150°C) oven for 5-7 minutes. Keep an eye on them to avoid burning, and enjoy that freshly roasted goodness all over again.
FAQs
Can I use raw pumpkin seeds instead of seeds from a pumpkin?
Absolutely! Raw, shelled pumpkin seeds from the store will work perfectly. Just skip the rinsing and drying steps, as they are usually ready to go straight into coating and roasting.
What if I don’t have vanilla extract on hand?
Vanilla extract adds a lovely warmth but isn’t mandatory. You can leave it out or substitute with a pinch of nutmeg for a slightly different spice profile that still complements the cinnamon nicely.
Can I make this recipe without butter?
Yes, you can use a neutral oil like coconut or vegetable oil; however, butter adds a rich flavor that’s hard to beat. If you substitute, be sure to use the same amount for proper coating.
How do I make sure the pumpkin seeds get crispy?
Drying the seeds thoroughly before roasting and stirring them every 10 minutes during baking are key steps. Also, cooling them completely on parchment paper helps them crisp up perfectly.
Can I adjust the cinnamon sugar amount to make it less sweet?
Definitely! Feel free to reduce the sugar or cinnamon to suit your taste. This Cinnamon Sugar Pumpkin Seeds Recipe is very forgiving and customizable, so tweak it until it’s just right for you.
Final Thoughts
If you’re looking for a snack that offers comfort, crunch, and a hint of sweet spice, the Cinnamon Sugar Pumpkin Seeds Recipe is calling your name. Not only is it simple to make, but it also fills your kitchen with the most inviting aroma and your taste buds with pure joy. Give it a try, and I promise it will become your new favorite snack that you come back to season after season.
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Cinnamon Sugar Pumpkin Seeds Recipe
- Total Time: 25 minutes prep + 24 hours drying + 30 minutes roasting (approx. 25 hours 55 minutes)
- Yield: 3 servings 1x
- Diet: Vegetarian
Description
Deliciously crispy Cinnamon Sugar Pumpkin Seeds roasted to perfection, coated in a buttery vanilla glaze with a sweet and spiced cinnamon-sugar mixture. This easy-to-make snack is perfect for fall and holiday seasons, providing a crunchy treat that’s both flavorful and satisfying.
Ingredients
Pumpkin Seeds
- 3 cups (about 390 g) pumpkin seeds, rinsed and dried
Coating & Seasoning
- 3 tablespoons (43 g) salted butter
- ½ teaspoon (2.5 ml) pure vanilla extract
- 4 tablespoons (50 g) granulated sugar
- 2 teaspoons (5 g) ground cinnamon
- 1 teaspoon (6 g) sea salt
Instructions
- Rinse Seeds Thoroughly: Remove pumpkin seeds from pumpkins and rinse well under cold water to remove all pumpkin pulp, which helps eliminate residue that could affect crispiness.
- Dry Seeds Well: Spread rinsed seeds out evenly on a baking sheet lined with paper towels. Let them air dry at room temperature for 24 hours, changing out damp paper towels for dry ones after about 12 hours and stirring occasionally to promote even drying.
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a large baking pan with butter or oil and set aside.
- Mix Dry Ingredients: In a small bowl, combine granulated sugar, ground cinnamon, and sea salt. Stir until well blended.
- Melt Butter and Add Vanilla: Melt 3 tablespoons of salted butter either in the microwave or on the stovetop. Allow the melted butter to cool slightly, then stir in ½ teaspoon of pure vanilla extract.
- Coat Pumpkin Seeds: Place the dried pumpkin seeds in a large mixing bowl. Pour the melted butter and vanilla over the seeds and stir to coat thoroughly. Then add the cinnamon sugar salt mixture and stir again until all seeds are evenly coated.
- Spread and Roast: Spread the coated pumpkin seeds evenly in a single layer on the prepared baking pan. Bake at 325°F (163°C) for 25 to 35 minutes, stirring every 10 minutes to ensure even roasting and prevent burning.
- Test for Doneness: Remove a few seeds after 25 minutes and allow them to cool on the counter. If they harden and crisp up, they are done; if soft, return the pan to the oven and check every 5 minutes until crispy.
- Cool Completely: Transfer the roasted seeds to a baking pan lined with parchment paper and let them cool completely to crisp up further.
- Store Properly: Once cooled, store the seeds in an airtight container to maintain freshness and crunchy texture.
Notes
- Make sure pumpkin seeds are completely dried before roasting to achieve maximum crispiness.
- Stir seeds regularly while roasting to avoid burning and ensure even cooking.
- You can adjust the amount of cinnamon and sugar to suit your taste preferences.
- Store seeds in an airtight container at room temperature for up to 2 weeks.
- For a savory variation, omit sugar and cinnamon and season with spices like smoked paprika or garlic powder.
- Prep Time: 25 minutes plus 24 hours drying time
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
